In a pan dry roast Gram flour in medium flame till nice aroma comes and keeps aside. Roast the nuts too and keep aside.
Wash the Carrots, peel off the skin and in grater finely grate them. Heat a Pressure cooker or Pressure pan and add 1 tablespoon of ghee. Roast the grated carrot for a minute, pour in the milk and pressure cook to 5 whistles and switch off.
Once the steam is released open the lid and switch on the stove again. Keep stirring adding the sugar. Add the ghee at intervals. You can watch the stuff becoming thick in 20 minutes.
Add the roasted gram flour, cardamom powder and the chopped nuts and stir. (Keep some nuts in hand for garnishing). When the stuff becomes wholesome and comes rolling as a mass without sticking to the pan, it’s the right consistency.
Transfer it to a greased plate and level it with a ladle. Garnish with the nuts. Allow to cool down for 30 minutes. Cut with a knife to desired size.
By Ria Samuel